In celebration of World Cocktail Day, we’re taking a moment to appreciate a timeless classic, The Negroni – Italy’s gift to the cocktail hour. And showcase ten alternative ways to try it.
Considered an aperitif, this cocktail has rounded yet sharp flavours, and is simple to make. Traditionally made of one part gin, one part vermouth rosso, and one part Campari, garnished with an orange slice or peel.
Named after an Italian count, the Negroni was believed to have first been made in Florence in 1919 at the Caffe Casoni. It was created by Count Camillo Negroni after asking the bartender to strengthen his favourite cocktail, the Americano, by adding gin rather than soda water.
You can now switch out the Italian ingredients with Australian versions of Amaro and Vermouth (aromatized fortified wine) that are available from makers like Applewood, Maidenii and Adelaide Hills Distillery.
There is more than one way to mix a Negroni – and these are a few of our favourite alternate Negroni cocktail recipes.
30ml Aussie craft gin
30ml Sweet Vermouth
Orange segment to garnish
Layer ingredients over ice in a short glass, stir and garnish with a slice of orange.
10 ways to tweak your Negroni
- Switch out the orange peel for a dehydrated orange slice
- Adjust the ratio of gin and vermouth, adding more vermouth for a drier drink
- Switch the vermouth for an Australian amaro
- Try a floral version using a botanical gin such as Ink Gin by Husk Distilleries
- Use grapefruit of lemon instead of orange peel
- Add a dash of orange bitters
- Try using a sweet vermouth, rather than a traditional dry vermouth
- Garnish with a fresh berry such a blackberry or raspberry
- Try a cooler change and crush the ice for a margarita-style texture
- Use Aperol instead of Campari for a slightly different finish